terrier-yaki chicken

I haven't blogged in almost a month; the end of the year has definitely kicked into gear! As a Class Council board member, selling prom tickets and organizing the paperwork has been taking up some time; I've already gone to the beach a handful of days; and although the amount of school work I have has become pretty minimal, there seems to be endless things to do as the summer approaches. So, to say the least, I have not had ample time to experiment in the kitchen.

For one of the end-of-the-year festivities though, my best friends and I had a college themed potluck dinner this weekend. If you have been following my blog for a while, you may have noticed the previous recipes that I made for potlucks with my friends; so we thought it was only appropriate to end the year with a celebration of each of the schools we're going to next year. I insisted that to go along with the college theme, each of us would make a food that had a punny relation to where we're headed next year.

Since BU's mascot is the terrier, I made BU Terrier-yaki Chicken over Soba Noodles. My friends also brought cleverly chosen food, including UConn Hus-key Lime Pie, Bingham-ton of Cupcakes, RU-gala Salad with Rutger's colors as ingredients of strawberries and feta cheese, and quite a few more. We had so much food, but this time we were smart and spaced out all of the dishes so as not to overeat or stuff our faces with everything at once. 

The dish I made was sort of an on-a-whim recipe I created using a few ideas put together. I made a teriyaki sauce that I found on the Food Network's website, and sort of just eyeballed everything else. What I really liked was using soba noodles. They have a similar calorie count as spaghetti noodles, but the Japanese buckwheat noodles are higher in fiber and contain a higher-quality protein than spaghetti. The noodles provide calcium, iron, magnesium, phosphorus, zinc, and potassium, and are a good source of B vitamins. 

What you'll need:

yields 8-10 servings

*for the teriyaki sauce:

1/2 cup soy sauce

1/4 cup water

2 tbsp rice wine vinegar

1 tbsp + 2 tsp brown sugar

1/4 cup sugar

1 1/2 tsp grated garlic

1 1/2 tsp grated ginger

*for the dish

1 package soba noodles

1/2-1 cubed fresh pineapple 

1 cup shredded carrots

6 cubed chicken breasts

drizzled sesame oil

1. Combine all ingredients for teriyaki sauce. Set aside.

2. In a heated wok, drizzle sesame oil and cook chicken cubes. Once almost fully cooked, add in cubed pineapple and carrots. Add teriyaki sauce. 

3. Bring water in a large pot to a boil and add soba noodles. Cover for 3-5 minutes, until ready.

4. Add noodles to wok and combine all ingredients and leave to simmer for 3 more minutes. 

5. Enjoy!!